1/2 to 1 poundfresh chanterelles,chopped or pulled into small bits
salt
1/4cupMadeira, sherry or brandy(optional)
1/2teaspoondried thyme(or fresh)
1cupcorn kernels,or cut from 1 ear
2/3cupheavy cream
3tablespoonsfresh basil, minced or sliced thin
Instructions
Preheat the oven to 400?. Slice off the top quarter of the head of garlic. Set it in a nest of foil, cut side up. Drizzle a little olive oil on the cut side. Close the foil over the garlic and set in the oven to roast for 1 hour. Remove, let it cool a little, then squeeze out the garlic from the paper. Set aside.
Heat the butter in a large sauté pan over medium-high heat. When the butter is hot, add the minced shallot and sauté until soft, about 3 minutes.
Add the chanterelles, salt everything in the pan well, and sauté until the mushrooms release their liquid. Add the reserved roasted garlic and mix it into the liquid until combined. Add the brandy, if using, and bring to a boil.
Stir in the thyme, corn kernels and heavy cream. Drop the heat to medium-low. Let this cook a minute or three. Sprinkle the herbs over and serve.
Notes
If you roast the garlic ahead of time, you will save an hour off prep.